Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             pounds  chuck or rump roast
                        All-purpose flour
                        Pepper
     1/4           cup  butter or margarine -- melted
  1           envelope  {1.25 oz.}  dry onion soup mix
  1                can  {10 3/4 oz.}  condensed cream of mushroom
                        soup -- undiluted
     1/2           cup  dry Vermouth or white wine
  1        4.5 oz. jar  whole mushrooms -- undrained

Preparation:

Dredge roast in flour and pepper. Brown roast in butter in a heavy skillet; place roast in a 4-quart casserole dish with lid. Combine soup mix, mushroom soup, and Vermouth; pour over roast. Cover and bake at 325 degrees for 2 1/2 hours. Pour mushrooms over roast; bake for an additional 30 minutes.

Nutritional Information:

68 Calories (kcal); 8g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 21mg Cholesterol; 78mg Sodium